Soft and Fluffy Chocolate Chip Banana Bread Muffins

Fluffy easy banana muffins with chocolate chunks.

Soft and Fluffy Chocolate Chip Banana Bread Muffins

These chocolate chip banana bread muffins are soft, moist, and fluffy. Loaded with ripe bananas and semi-sweet chocolate chips.

5 from 1 vote

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Muffins

Author: Deborah Rainford

Ingredients

¾ cup unsalted butter
1 cup white sugar
½ cup light brown sugar
4 ripe bananas, mashed
¼ cup milk
1 Earl Grey tea bag
Juice of ½ lemon
2 large eggs
½ teaspoon cinnamon
2 cups all-purpose flour
1 cup chocolate, roughly chopped
Sea salt, for sprinkling

Instructions

Preheat the Oven: Start by setting your oven to 350°F.
Infuse the Milk: Pour the milk into a small saucepan and gently warm it over low heat. Steep the Earl Grey tea bag in the warm milk for 10-15 minutes to infuse it with flavor. Remove the tea bag after infusion.
Cream Butter and Sugars: In a large mixing bowl, using a stand mixer or an electric whisk, beat the butter, white sugar, and light brown sugar together until the mixture becomes soft and fluffy.
Add Bananas, Milk, and Lemon Juice: To the creamed butter and sugars, add the mashed bananas along with the Earl Grey-infused milk and lemon juice. Mix until these are well combined. The mixture may appear to be split at this point, but don't worry; this is normal.
Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully integrated into the mixture before adding the next.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and cinnamon. Gradually add this to the wet mixture, mixing until just combined to avoid overworking the flour.
Fold in Chocolate: Gently fold the chopped chocolate into the batter, ensuring it's evenly distributed.
Prepare Muffin Tins: Grease a 12-cup muffin tin or line it with muffin papers. Fill each cup about ¾ full with the muffin batter. Lightly sprinkle the top of each muffin with a pinch of sea salt for an extra flavor contrast.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooling: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Tea Infusion: Infusing the milk with Earl Grey tea adds a subtle fragrance and flavor that complements the banana and chocolate beautifully. Ensure the milk is not too hot to preserve the tea's delicate flavors.
Batter Appearance: If the batter looks curdled or split after adding the bananas and milk, don't be alarmed. This is a common occurrence and won't affect the final product.
Chocolate Choices: Feel free to use any type of chocolate you prefer. Dark chocolate chunks can add a rich, intense flavor, while milk chocolate will give a sweeter, creamier taste.
Storing Muffins: These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. Thaw overnight at room temperature or gently warm in the microwave for a quick snack.

Nutrition

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